JHONNIE WALKER BLACK RUBY

So, what exactly is Black Ruby? Walker described it as “a big, smooth Scotch whisky”, loaded with lush, jammy fruit – think raspberry compote, blackberry pie, and plums, layered over figs, honey, and maraschino cherries, all gently wrapped in the signature Johnnie Walker smoke. That smoke isn’t dominant, Walker says, it’s more like a seasoning, elevating the fruit and sweetness rather than overwhelming them.

One key player here is Roseisle Distillery – a relatively under-the-radar site until now, having mainly featured in Diageo’s Special Releases. The 3,000 m² distillery, one of the largest, was built to provide a steady supply of malts for Diageo’s blends. Its inclusion here further thrusts it into the spotlight.

Built for flexibility as much as scale, Roseisle can do long fermentations and increase copper contact at the drop of a hat, which is what was done here to allow Walker to dial in exactly the fruity, expressive spirit she wanted for Black Ruby.

It doesn’t stop there. The blend brings in waxy Highland richness from Clynelish, refreshing Lowland sweetness from Glenkinchie, lush Speyside fruit from Cardhu, and that unmistakable Islay peated punch from Caol Ila. Grain whisky from Cameronbridge ties it all together with creamy vanilla and structure.